Delicious Carrot & Tarragon Tart
Looks beautiful and tastes delicious! Carrot gives the nice and bright color, tarragon is a great pairing with carrot. Using cheddar cheese, milk, yogurt and egg makes a cheesy, creamy and quiche like filling, which goes very well with the tasty crust.
Yield
8 servingsPrep
20 minCook
65 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust | |||
| ¼ | cup |
canola oil
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| 1 ½ | teaspoons |
tarragon leaves
fresh, or 1/2 teaspoon dried |
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
butter, unsalted
cold, cut into small pieces |
|
| ¼ | cup |
yogurt, plain
low-fat |
|
| For the filling: | |||
| 1 | cup |
red onion
thinly sliced |
|
| 2 | tablespoons |
canola oil
|
|
| 1 ½ | cups |
carrots
grated |
|
| 2 | tablespoons |
sherry
dry, divided |
|
| 1 | tablespoon |
dijon mustard
|
|
| ½ | cup |
cheddar cheese, reduced-fat
shredded |
* |
| ½ | cup |
yogurt, low-fat
plain |
|
| ½ | cup |
milk, low-fat
|
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
tarragon leaves
freshly chopped, or 3/4 teaspoon dried |
|
| ¼ | teaspoon |
salt
or to taste |
|
| ⅛ | teaspoon |
black pepper
freshly ground, or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust: | |||
| 59 | ml |
canola oil
|
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 7.5 | ml |
tarragon leaves
fresh, or 1/2 teaspoon dried |
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
butter, unsalted
cold, cut into small pieces |
|
| 59 | ml |
yogurt, plain
low-fat |
|
| For the filling: | |||
| 237 | ml |
red onion
thinly sliced |
|
| 3E+1 | ml |
canola oil
|
|
| 355 | ml |
carrots
grated |
|
| 3E+1 | ml |
sherry
dry, divided |
|
| 15 | ml |
dijon mustard
|
|
| 118 | ml |
cheddar cheese, reduced-fat
shredded |
* |
| 118 | ml |
yogurt, low-fat
plain |
|
| 118 | ml |
milk, low-fat
|
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
tarragon leaves
freshly chopped, or 3/4 teaspoon dried |
|
| 1.3 | ml |
salt
or to taste |
|
| 0.6 | ml |
black pepper
freshly ground, or to taste |
|
Directions
Preheat oven to 350°F.
To prepare crust:
Coat a 9- to 10-inch tart pan with cooking spray.
Place all purpose flour, whole wheat flour, tarragon and ½ teaspoon salt in a food processor; pulse to combine, or you can use hand to mix them.
Add butter one piece at a time, pulsing once or twice after each addition, until incorporated.
Add ¼ cup oil and ¼ cup yogurt and pulse just until the dough starts to come together.
Transfer the dough to the prepared pan, it will be crumbly, spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
Bake the crust until set but not browned, about 15 minutes.
Let cool on a wire rack.
For the filling:
Heat 2 tablespoons oil in a large skillet over medium heat.
Add onion and cook, stirring occasionally, until tender, 3 to 5 minutes.
Stir in carrots and 1 tablespoon sherry (or rice vinegar) and cook, stirring, for 3 minutes.
Remove from the heat.
Spread mustard over the crust.
Sprinkle with cheddar, then evenly spread the carrot mixture in the tart shell.
Whisk ½ cup yogurt, milk, eggs, tarragon, the remaining 1 tablespoon sherry (or rice vinegar), ¼ teaspoon salt and pepper in a medium bowl.
Place the tart pan on a baking sheet and pour in the filling.
Bake the tart until the filling is firm and the edges are golden brown, about 45 minutes.
Let cool for 15 minutes before slicing.
Serve warm or chilled.
